This recipe comes at the request of Middle Sister. Her kids love veggies – just like their Aunt and Uncle in Texas. We’re all happy the spring growing season has arrived, delivering loads of fresh tomatoes, zucchini and lettuce.
While catching up on magazine reading, I saw a mini-sidebar (seriously – it was maybe 10 lines of text in a 1″ box) that noted it was possible to add zucchini to standard meatloaf. Of course, I had to give that a try!
Step One: Start with the Pioneer Woman’s meatloaf recipe.
Step Two: Make major modifications
Step Three: Enjoy!
What? That wasn’t enough information for you? Fine…here’s how I did it:
- 1/2 cup skim milk
- 3 slices bread
- 1 pound ground beef
- 2 cups grated zucchini (approximately two small zucchini)
- 1/2 cup grated Parmesan cheese
- 1/8 teaspoon seasoned salt
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup minced flat-leaf parsley
- 1 egg, beaten
- 3/4 cup ketchup
- 1/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 1 tablespoon Tabasco (use more or less to taste – this was pleasantly spicy)
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, zucchini, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten egg.
With clean hands (or if you’re Shannah – a large wooden spoon because raw meat is of the Devil), mix the ingredients until well combined. Form the mixture into a loaf shape on a lightly greased broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
To make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the meatloaf. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Important notes when adding zucchini:
The ratio is 2 cups of grated zucchini to every 1 pound of ground meat. You’ll need to reduce the amount of eggs or other binding agents slightly because the zucchini adds quite a bit of moisture. Be prepared for the meatloaf to be softer – in fact, it will likely “slump” when you put it on the pan. No worries! It still bakes up firm, but tender, and tasty.
I almost always have grated zucchini in the freezer (there is inevitably an over-looked zucchini in the garden which becomes gigantic.) I use it for meatloaf (as well as zucchini bread) and I don't reduce the wet ingredients because I drain the zucchini well after it thaws thereby reducing the water content before adding it to the meat mixture.
Great suggestion!